VIZCAYA SOHO
401 South Howard Avenue
Tampa, Florida, 33606
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-04-24: No manger's have food handlers certification at time of callback. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-04-24: No employees have food handlers certification at time of callback. Admin Complaint
Food safety inspection conducted on 4/24/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle inside rice bin inside reach in cooler on cooks line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef stored overtop ready to eat potatoes inside 4 door refrigerator in back kitchen area.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside double door refrigerator by slicer. Repeat Violation
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish cooked and held longer then 24 hours has no date markings inside sliding door refrigerator on cooks line. Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
0
Intermediate
6
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours has no date markings. - From follow-up inspection 2024-09-11: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2024-09-11: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-09-11: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-09-11: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area. Repeat Violation - From follow-up inspection 2024-09-11: **Time Extended**
- 16-54-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning - From follow-up inspection 2024-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 6 total violations (0 high priority, 6 intermediate, 0 basic).
Inspection on 9/4/2024
High Priority
3
Intermediate
7
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon inside vegetables inside reach in cooler is laying in vegetables. Chef removed spoon and placed at dishwasher. Corrected On-Site Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan housing raw beef. Chef removed paper towel. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop stored over top unwashed vegetables. Manager removed and properly stored eggs. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding 46. Raw fish cold holding 47F. Items placed on ice inside reach in cooler.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours has no date markings.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area. Repeat Violation
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (3 high priority, 7 intermediate, 1 basic).
Inspection on 2/20/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on stove top handle.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon used to serve meatballs handle is touching food.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop ready to eat food inside refrigerator in back of kitchen. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Held longer then 24 hours with no date markings inside refrigerator across from mixer. Cilantro sauce Heavy cream Beef béchamel
Food safety inspection conducted on 2/20/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/19/2023
High Priority
2
Intermediate
7
Basic
0
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server placing food in Togo box is not wherein gloves. Owner had a conversation with employee about bare hand contact with ready to eat food employees washed hands. Food was not served. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored overtop of unwashed fruits and herbs inside refrigerator across from mixer in back kitchen area. Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside refrigerator across from mixer in back kitchen area.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Owner removed dirty dishes and placed at dishwasher. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu are not identified. Owner printed new menus during inspection with items properly identified. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health agreement.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on cooked chicken,octopus,crab meat inside 4 door reach in cooler across from slicer in back kitchen area.
Food safety inspection conducted on 9/19/2023 revealed 9 total violations (2 high priority, 7 intermediate, 0 basic).